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I often sautee a lot of mushrooms at a time to use in future recipes during the week. I think they go with almost anything! On top of steak, mixed in a pasta salad, accompanying some chicken, tossed in a leafy spinach salad…the possibilities are endless. Since they pack a punch in the flavour department, they’re handy to have to even whip up in sandwiches on the fly!

Here’s my super easy recipe for universal mushrooms!

What you need!3 packages of different kinds of mushrooms (in this case, oyster, portobello and button)
2 tbsp of dark soy
salt
pepper
olive oil

What to do!

1. Slice your mushrooms into equal pieces.

2. In a large skillet on high heat, drizzle some olive oil and add in the sliced mushrooms. Add in the seasoning and sautee until tender.

Fun fact: If you don’t crowd the pan, the mushrooms will not become watery but stay nice and dry!
Second Fun Fact: if you scrape the fins of the underside of the portobello mushrooms off, you won’t tint your food a weird grey colour